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Discussion Starter #1
Imam Bayildi<br><br>
Category: Main Dishes - Other<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
Ingredients:<br><br>
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2 small eggplants<br><br>
1 medium onion or ½ of a large one, coarsely chopped<br><br>
1 large tomato, coarsely chopped<br><br>
1 teaspoon granulated garlic<br><br>
1 large green bell pepper<br><br>
1 6-ounce can of tomato paste<br><br>
2 tablespoons dried parsley (purists use fresh, but Im lazy)<br><br>
1 tablespoon olive oil<br><br><br><br><br><br>
Instructions:<br><br>
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Split eggplants lengthwise. Scoop out the insides of the split pieces with a grapefruit knife, leaving a quarter-inch-thick shell. Heavily salt the empty shells and drain them upside-down in the sink for 1 hour. You can also salt the pulp and let it sit for an hour, after which you would rinse it and squeeze out the bitter brown juice, but this is optional.<br><br><br><br>
Fry the eggplant pulp, onions, garlic, bell pepper, tomato, and tomato paste in the olive oil until the onions are soft.<br><br><br><br>
Rinse the shells and pat dry. Fill each with pulp mixture. Place in a Corningware dish with ½ inch of water, cover, and bake at 350° for 1 hour.<br><br><br><br><br><br>
Additional comments:<br><br>
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The name of this Turkish dish translates to the priest (imam) fainted, the legend being that it is so delicious that the village imam fainted from shock when he first tasted it.
 

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I made this a few days ago. I used 3 cloves fresh garlic because I prefer it to granulated garlic, and a red bell pepper because hubby's system can't tolerate green peppers. It was delicious.
 
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